Perfect-Every-Time Center-Cut Tenderloin Roast
By ChefSteps
Images
Serves
1 killer roast
Ingredients
- 1 Beef, center-cut tenderloin, about 1 kg
- Oil, for searing, as needed
- 30 g Butter, divided
- 4 Thyme, sprigs
- 1 Rosemary, sprig, cut in half
Procedure
Preheat Joule: Decide how you’d like your meat done. We like ours at a nice and rosy 140°F / 60°C.
Truss: Use butcher’s twine to truss the tenderloin in three spots, creating four even sections. (This will make it easier to handle.)
Sear: Set a large skillet over medium-high heat. Coat the bottom of the skillet with oil, and when it’s shimmering, sear the exterior of the loin, turning occasionally, until it has a nice, dark caramelization all over the exterior. This will take about two to three minutes total. (Remember, we’re only giving the exterior a quick sear, not trying to cook it through.) Set the loin on a plate. Add half of the butter to the pan, and when it’s finished foaming, add the herbs and sauté them until fragrant, removing the pan from the heat as soon as they turn bright green.
Cook: Transfer the tenderloin to a ziplock-style or sous vide bag, add the cooking juices and herbs, and set the bag into the preheated water. Cook for two hours. (You can leave it in there for up to two more hours if you wish.) Center-cut tenderloins tend to be about two inches thick, but if you’ve got a three-inch-thick cut, leave it in the water for an extra hour.
NOTE: When you are cooking above about 158°F / 70°C, and you are cooking something heavy or poke-y, opting for a heavy-duty sous vide bag is probably your best bet. That is because the seams of ziplock-style bags can fail at these temperatures. We buy really good freezer-style bags, and we have rarely had an issue, but there is a chance that the seams could fail. For more info, check out our packaging guide.
Take a break: If you bought a nice piece of beef, you probably have some sides to cook too. Now’s a great time to do that. If you wisely asked your friends to bring sides, crack a beer and kick back.
Finish with a quick sear: Set a large skillet over medium-high heat and add the remaining butter. Pull the loin from the water, and pour the cooking liquid and herbs from the sous vide bag into the skillet. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 30 seconds per "side" while spooning the hot liquid over the top.
Slice and serve: Cut into thick slices one or two minutes before dinner, and serve to your lucky guests!
Truss: Use butcher’s twine to truss the tenderloin in three spots, creating four even sections. (This will make it easier to handle.)
Sear: Set a large skillet over medium-high heat. Coat the bottom of the skillet with oil, and when it’s shimmering, sear the exterior of the loin, turning occasionally, until it has a nice, dark caramelization all over the exterior. This will take about two to three minutes total. (Remember, we’re only giving the exterior a quick sear, not trying to cook it through.) Set the loin on a plate. Add half of the butter to the pan, and when it’s finished foaming, add the herbs and sauté them until fragrant, removing the pan from the heat as soon as they turn bright green.
Cook: Transfer the tenderloin to a ziplock-style or sous vide bag, add the cooking juices and herbs, and set the bag into the preheated water. Cook for two hours. (You can leave it in there for up to two more hours if you wish.) Center-cut tenderloins tend to be about two inches thick, but if you’ve got a three-inch-thick cut, leave it in the water for an extra hour.
NOTE: When you are cooking above about 158°F / 70°C, and you are cooking something heavy or poke-y, opting for a heavy-duty sous vide bag is probably your best bet. That is because the seams of ziplock-style bags can fail at these temperatures. We buy really good freezer-style bags, and we have rarely had an issue, but there is a chance that the seams could fail. For more info, check out our packaging guide.
Take a break: If you bought a nice piece of beef, you probably have some sides to cook too. Now’s a great time to do that. If you wisely asked your friends to bring sides, crack a beer and kick back.
Finish with a quick sear: Set a large skillet over medium-high heat and add the remaining butter. Pull the loin from the water, and pour the cooking liquid and herbs from the sous vide bag into the skillet. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 30 seconds per "side" while spooning the hot liquid over the top.
Slice and serve: Cut into thick slices one or two minutes before dinner, and serve to your lucky guests!
Perfect-Every-Time Center-Cut Tenderloin Roast
By ChefSteps
Serves
1 killer roast
Ingredients
- 1 Beef, center-cut tenderloin, about 1 kg
- Oil, for searing, as needed
- 30 g Butter, divided
- 4 Thyme, sprigs
- 1 Rosemary, sprig, cut in half
Procedure
Preheat Joule: Decide how you’d like your meat done. We like ours at a nice and rosy 140°F / 60°C.
Truss: Use butcher’s twine to truss the tenderloin in three spots, creating four even sections. (This will make it easier to handle.)
Sear: Set a large skillet over medium-high heat. Coat the bottom of the skillet with oil, and when it’s shimmering, sear the exterior of the loin, turning occasionally, until it has a nice, dark caramelization all over the exterior. This will take about two to three minutes total. (Remember, we’re only giving the exterior a quick sear, not trying to cook it through.) Set the loin on a plate. Add half of the butter to the pan, and when it’s finished foaming, add the herbs and sauté them until fragrant, removing the pan from the heat as soon as they turn bright green.
Cook: Transfer the tenderloin to a ziplock-style or sous vide bag, add the cooking juices and herbs, and set the bag into the preheated water. Cook for two hours. (You can leave it in there for up to two more hours if you wish.) Center-cut tenderloins tend to be about two inches thick, but if you’ve got a three-inch-thick cut, leave it in the water for an extra hour.
NOTE: When you are cooking above about 158°F / 70°C, and you are cooking something heavy or poke-y, opting for a heavy-duty sous vide bag is probably your best bet. That is because the seams of ziplock-style bags can fail at these temperatures. We buy really good freezer-style bags, and we have rarely had an issue, but there is a chance that the seams could fail. For more info, check out our packaging guide.
Take a break: If you bought a nice piece of beef, you probably have some sides to cook too. Now’s a great time to do that. If you wisely asked your friends to bring sides, crack a beer and kick back.
Finish with a quick sear: Set a large skillet over medium-high heat and add the remaining butter. Pull the loin from the water, and pour the cooking liquid and herbs from the sous vide bag into the skillet. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 30 seconds per "side" while spooning the hot liquid over the top.
Slice and serve: Cut into thick slices one or two minutes before dinner, and serve to your lucky guests!
Truss: Use butcher’s twine to truss the tenderloin in three spots, creating four even sections. (This will make it easier to handle.)
Sear: Set a large skillet over medium-high heat. Coat the bottom of the skillet with oil, and when it’s shimmering, sear the exterior of the loin, turning occasionally, until it has a nice, dark caramelization all over the exterior. This will take about two to three minutes total. (Remember, we’re only giving the exterior a quick sear, not trying to cook it through.) Set the loin on a plate. Add half of the butter to the pan, and when it’s finished foaming, add the herbs and sauté them until fragrant, removing the pan from the heat as soon as they turn bright green.
Cook: Transfer the tenderloin to a ziplock-style or sous vide bag, add the cooking juices and herbs, and set the bag into the preheated water. Cook for two hours. (You can leave it in there for up to two more hours if you wish.) Center-cut tenderloins tend to be about two inches thick, but if you’ve got a three-inch-thick cut, leave it in the water for an extra hour.
NOTE: When you are cooking above about 158°F / 70°C, and you are cooking something heavy or poke-y, opting for a heavy-duty sous vide bag is probably your best bet. That is because the seams of ziplock-style bags can fail at these temperatures. We buy really good freezer-style bags, and we have rarely had an issue, but there is a chance that the seams could fail. For more info, check out our packaging guide.
Take a break: If you bought a nice piece of beef, you probably have some sides to cook too. Now’s a great time to do that. If you wisely asked your friends to bring sides, crack a beer and kick back.
Finish with a quick sear: Set a large skillet over medium-high heat and add the remaining butter. Pull the loin from the water, and pour the cooking liquid and herbs from the sous vide bag into the skillet. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 30 seconds per "side" while spooning the hot liquid over the top.
Slice and serve: Cut into thick slices one or two minutes before dinner, and serve to your lucky guests!